These stuffed mushrooms with bacon get some added crunch with the addition of chopped walnuts. The filling is so flavorful and delicious! Serve them fresh from the oven as a tantalizing appetizer
An Easy Appetizer
Stuffed mushrooms look and taste a lot fancier than they are. No special skills are needed to prepare these delicious appetizers. Best served warm right out of the oven, these stuffed mushrooms with bacon and walnuts will be well-received by your party or dinner guests.
You can find so many different versions of stuffed mushrooms out there on the Internet, so it comes down to a matter of personal preferences as to which is the "best". I whipped these up and, after a little tweaking and adjust, think I have come up with a really awesome variety that I know you will enjoy as well!
Which Ingredients Do I Need?
This recipe uses a simple filling that utilizes some heavy hitting ingredients to create a super delicious combination. Here's what you'll need to make stuffed mushrooms with bacon:
- Cremini Mushrooms - also known as baby bella. You'll need 12-15 mushrooms depending on size.
- Bacon - the bacon grease is used to saute the other ingredients and the crumbled cook bacon adds lots of flavor and crunch to the filling.
- Walnuts - this is my first time using walnuts in stuffed mushrooms and I'm never going back! Yum!
- Shallots & Garlic - two key flavor elements that make up the foundation of the filling.
- Parsley - just a couple tablespoons of fresh chopped parsley is all you'll need, plus more for garnish if you wish.
- Olive Oil and Cooking Sherry - a couple tablespoons of each helps the filling bind together as well as contributing richness to the flavor. You'll love the extra bit of pizzazz the sherry adds.
- Breadcrumbs - you can use plain or seasoned, premade or make your own, just make sure they are finely-crumbled.
- Parmesan Cheese - the tangy flavor of Parmesan is a great complement to the rest of the filling mixture.
- Salt and Pepper - because ya always gotta have it.
Can I Make These In Advance?
If you need to prepare these stuffed mushrooms with bacon in advance, go ahead and assemble the mushrooms with the filling. Store covered in refrigerator for up to 24 hours, and then bake as usual. I do not recommend freezing.
What Do I Do With Leftovers?
Stuffed mushrooms are one of those dishes that is really best eaten when fresh. Store any leftovers in an airtight container in the refrigerator. To reheat, place them in the microwave under a damp paper towel and heat for about 20 seconds. Don't overheat as they'll quickly dry out and get tough and chewy.
You can also repurpose leftover stuffed mushrooms by chopping them up and adding them to scrambled eggs, pasta, or rice.Print
Stuffed Mushrooms With Bacon
- Total Time: 40 mins
- Yield: 12 mushrooms 1x
Stuffed baby bella (cremini) mushrooms with a crunchy and flavorful filling punctuated with chopped walnuts and bacon. A truly special appetizer for any occasion
- 12 - 15 baby bella (cremini) mushrooms
- 2 slices uncooked bacon
- 2 TBS shallot, minced
- 1 garlic clove, peeled and minced
- 2 TBS walnuts, finely chopped
- 2 TBS parsley, rinsed and chopped
- 2 TBS breadcrumbs
- 2 TBS cooking sherry
- 2 TBS olive oil
- 2 TBS grated Parmesan cheese
- Salt and pepper
- Preheat oven to 350F. Lightly spray a baking sheet and set aside.
- Rinse the mushrooms well and pat them dry. Remove the stems, finely chop, and set aside. Place the mushroom caps, top side down, on a lightly-sprayed baking sheet.
- In a medium-sized skillet, cook the bacon on medium low heat until crispy. Remove bacon to a paper towel to drain. Reserve about 2 tsp of the bacon grease in the skillet.
- Add the minced mushroom stems and chopped shallot to the pan. Cook until softened. Add the garlic and cook for 1 minute more.
- Turn off the heat and add the walnuts, parsley, breadcrumbs, cooking sherry, olive oil, and Parmesan cheese. Crumble up the cooked bacon slices and add that to the mixture as well. Season lightly with salt and pepper and stir everything together. Taste the filling and adjust the salt and pepper as needed.
- Fill each mushroom cap with filling mixture - you want to have a dome of filling on top. Bake for 15-20 minutes or until filling is sizzling and slightly goldened and mushrooms have darkened.
- Serve immediately.
You can prepare the mushrooms in advance and keep them in the refrigerator until ready to bake (up to 24 hours)
Mushrooms are best eaten fresh, but you can reheat in the microwave under a damp paper towel for about 20 seconds. You could also chop up the leftovers and add to scrambled eggs or rice and pasta dishes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Starters
- Method: Stovetop and Oven
Keywords: appetizer, starter, stuffed mushroom, holidays
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